Ingredients

• 4 cups chicken stock
• 3 tbsp tomato paste
• 3 oil/salt-packed anchovy fillets
• 4 packets powdered gelatin, unless your homemade chicken stock is already gelatinous when cold
• 1 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 2 tbsp oil
• 3 lbs whole boneless beef chuck roast, cut into 3 steaks
• 10 oz white button mushrooms, quartered
• 4 medium carrots, 2 left whole, 2 cut into bite-sized pieces
• 2 large yellow onion, 1 cut in half with skin, 1 diced
• 2 ~small celery stalks
• 3 medium garlic cloves, unpeeled
• 1 cup sherry, dry vermouth, or red wine
• 2 tbsp all-purpose flour
• 2 bay leaves
• 4 sprigs of thyme
• 1 lb of root veggies, turnip, parsnip, rutabaga, Yukon gold potatoes, or sweet potato, cut into bite-sized pieces
• 4 oz frozen peas

Instructions

Prep

• Adjust oven rack to lowest position and preheat oven to 300°F
• Slice beef into 3 steaks
• Quarter 10oz of mushrooms
• Cut 2 carrots into bite-sized pieces
• Dice 1 onion
• Cut 1 lb of root veggies into bite-sized pieces

Cook

• Combine stock, tomato paste, anchovies, gelatin, soy sauce, and Worcestershire sauce in a blender and blend until homogenous
  • 4 cups chicken stock
  • 3 tbsp tomato paste
  • 3 anchovy fillets
  • 4 packets powdered gelatin (if using)
  • 1 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
• Sear steaks in oil in a Dutch oven over medium-high heat until browned on both sides, about 5 min per side, set aside
• Add mushrooms to Dutch oven and cook until liquid is released, ~6min
• Add carrots and onions, stir occasionally until well browned, transfer all to a bowl, set aside
• Add celery, garlic, and halved onion to Dutch oven and cook until browned, ~4 min
• Deglaze pan with sherry and cook until reduced by 3/4, ~3 min
• Add broth mixture and bring to a simmer
• Cut steaks into 1.5" chunks and toss with flour
  • 2 tbsp all-purpose flour
• Add steak, bay leaves, and thyme to Dutch oven and return to a simmer
  • 2 bay leaves
  • 4 sprigs of thyme
• Stir to combine, return to a simmer
• Cover with lif partially open and transfer to oven
• Cook until beef is tender, liquid should hold a steady simmer, adjust oven temperature as necessary
• ⏲️ 1.5 hours
• Remove stew from oven, using tongs, remove carrot, celery, onion, garlic, bay leaves, and thyme sprigs
• Add mushrooms, carrots, onions, and root veggies and return to oven partially covered
• ⏲️ 45min - 1 hour
• Remove stew from oven and if necessary, place over a burner and simmer until thickened, ~15 min
• Stir in peas
  • 4 oz frozen peas
• Season with salt and pepper to taste

Author

This recipe is by J. Kenji López-Alt from Serious Eats